Andrea’s Recipes

I used to order this dish at China House Restaurant in Saipan, and the combination of flavors grabbed me. Admittedly this is an Americanized version of Chinese broccoli beef, but I like the extra layer of flavor the tomatoes add. Don’t add them too soon or cook them for too long; otherwise, they will turn [...]

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This is the first dish I tried at the original Big Bowl in Chicago, and boy did I get hooked! I spent the next year looking up similar recipes and trying to clone the dish. This is the final version that I came up with, and it’s one that I really enjoy.
Equipment
large skillet or wok
sharp [...]

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I don’t know where I got this recipe, but I’ve been making it for many years. The sauce has a vigorous lemon flavor, and the chicken is nice and crispy. Serve with sticky rice.
Equipment
one gallon plastic zip bag
2 pie plates
10-inch cast iron skillet
1 quart sauce pan
Ingredients
4 whole chicken breasts, boneless and skinless

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I fell in love with Thai food on a trip to Koh Samui and Phuket in 1996. I had a great time visiting all of the little restaurants and some of the larger tourist-type places as well. When I came back to the U.S., I was grateful to find a good Thai restaurant in my [...]

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I didn’t grow up eating Asian food. My family is pretty much born and bred Southerners…hillbillies, my parents like to say…and we ate a standard Southern American diet while I was growing up, with an occasional spaghetti, pizza, or taco night. My introduction to Chinese food was with my high school speech and drama team. [...]

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